Hinana is one of the most popular of the traditional dishes of the Kadazan-Dusun, the largest ethnic group in Malaysia. It is a traditional salad of this culture made with pieces of raw fish mixed with lime juice, ginger, red onion, bird’s eye chili, bitter gourd and shallot. Preparation for this dish is fairly simple. The fish will not be cooked with a flame but with the lime juice instead, so all raw materials must be washed beforehand.

Ingredients

Limes (10-15)

Distilled vinegar (optional)

Bird's Eye chilies (at least 5)

Ginger root (one small)

Red onion (1-2 small)

Shallot (1-2 small)

Bitter gourd (1-2 small)

Shark meat (optional raw fish)

Steps

1

Cut the Bird's Eye chili into small short pieces. First cut down the middle of the chili, holding it by the stem or sides to split it. Then remove the seeds by spreading apart the chili and peeling them out with your nail or a spoon. Hold the split and seeded chilies by one end and cut into small pieces. Keep the pieces in a small bowl, these will be added later.

2

Shred or grate the ginger root. You can keep the taste of ginger fresh by freezing it. This also makes it easier to shred. First place it on a cutting board, peel your ginger root with a peeler or knife, slicing off the outer skin till it is completely clean of it. Hold the skinned ginger root over a plate or bowl and slide it against the grooves of a cheese grater. Collect any clinging bits on the underside and keep in a pile on the plate. This will be added later.

3

Dice the red onion into small squares. To do this you first cut your onion in half and place the half on the cutting board flat side down. Cut off the top and bottom root ends and pinch to peel off the top layer of each half. Run the halves under cold water to wash off the peel residue. This residue is what causes your eyes to water. Follow by cutting horizontal cuts along each half, making small squares. Set these aside to be used for later.

4

Cut the shallots into fine long strips. Start by separating the bulbs of the shallot with your fingers or a knife. Place the shallot halves on a cutting board and cut away the root ends, then peel lengthwise till the skin is completely removed. You can peel with your fingers or a knife. To get the long strips hold the shallot in place lengthwise and slice along it with a knife, making close thin cuts along the entire length. Set these cuts aside for later.

5

Cut the bitter gourd into short, thin pieces. Hold the gourd firmly and make thin cuts along the length. Remove the seeds in the middle of the pieces. Cut the circles of each cut of gourd in halves. You can stack them to cut multiple or individually.

6

Mix the pieces of bitter gourd with salt and leave them to sit for 15 minutes. Lay them flat in a pan or any container and sprinkle the salt on top, mix with your hands or any utensil till the salt soaks in, add more if necessary. After 15 minutes have passed, wash the salted bitter gourd twice with water to remove the bitterness and some of the salt. With your hand or utensil move all the pieces of gourd to one end of the container and run water over it, hold the pieces down as you drain it then repeat.

7

Wash the raw shark meat and prepare it to cut. Slowly thaw if frozen. You can do this by placing it in the refrigerator, keeping the meat in its original package on a plate. If you need to quicken the process, run the meat under cold water or place in a bowl of water to soak till it's thawed. Use the opposite end of your cutting board that you used to but the other ingredients. Hold lengthwise and cut small pieces off the meat , not too thick or thin. Put these in a bowl big enough to hold all the meat and added lime juice for the next step. More or less meat can be added depending on how many people are being served the dish.

8

Squeeze the limes. Cut into halves and collect the juice into a medium sized bowl. Place the pieces of meat into this bowl. Make sure they're completely covered in the juice.

9

Let the pieces of shark meat with lime juice for 10 minutes. The lime will cook the raw fish with acidity. This is why the recipe requires no cooking, while the meat is still considered cooked.

10

Put all ingredients you prepared previously into a bowl. Start with the red onion, shallot, chilies, ginger root and bitter gourd, then lay down the meat on top. This can be taken out of the lime juice. Save the rest of the juice for additional taste if it is needed.

11

Mix everything together. It is recommended to use your hands so the fish won’t break.

12

Add more lime juice and salt of your desire. Mix again to spread throughout the bowl. Use vinegar if you run out of lime juice.

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Tips

Bird's Eye chili may not be available in some stores in your area. Jalapeño, Serrano or Cayenne peppers have similar enough heat level that can be a suitable replacement. If you want to stay true to the recipe and find the bird's eye chili but don't have any markets nearby that sell them, Amazon sellers provide this product. Always look at where the product is shipping from so you can choose the closest area to ensure the chilies don't mold in shipment.

The bitter gourd is also a product not commonly found in some areas. It can be ordered from Amazon, with the same precautions taken with the Bird's eye chili.

If shark is unavailable in your area, there are many different types of fish that can be used as a substitute. Mackerel is most commonly used as one. Shark meat, most commonly mako shark can be ordered online and shipped with overnight delivery to ensure freshness. Shipped frozen, when received it is recommended to place the meat in a freezer quickly unless you are already prepared to make the dish.

Additional ingredients can be added such as squid or shrimp.

Make this dish for special occasions. This dish is served in certain traditional restaurants in Sabah, but is almost always served during family reunions, during the Kadazan weddings and the most important celebration for the Kadazans, the annual Tadau Kaamatan Festival (rice harvest festival) in May. This traditional dish is one of the most well known dishes of the Kadazan. The delicious combination of vegetables and raw fish makes an interesting chilled traditional salad that is easy to make and visually ascetic.

Warnings

Never rub your eyes after handling or cutting the Bird's Eye chili! Wash hands thoroughly with soap and water after contact.